Recipes

Birria Tacos: an experience.

My daughter’s always finding some amazing-looking recipes on Tik Tok. The Birria Taco sensation was no exception. She showed me countless versions of the same dish, but we loved the tutorial by @collegegirleats – it looked easy enough to follow, so we decided to try it. Let me just say, the end result, while not ridiculously spectacular, not ‘omg we need to make these again’, was in fact okay. The flavor was absolutely there, just the time it took to make these and get them served was A LOT, and it got discouraging when our tortillas were falling apart until we swapped pans and all went right with the world again.

Was it worth the effort? Yeah, it was fun to make these with my daughter, it was fun to say we did it, but again… not something I think we’ll go back to any time soon, but the plus is that we had a lot of shredded meat and sauce left over, so it’s now in the freezer for next time and we’ve saved ourselves 3 hours! The assembly at the end was the most time consuming, but regardless, here’s how we did it, and I’d love to hear your experiences with these viral tacos!

Birria Tacos
Serves at least 6
Cook Time: 3 hours


Meat:
• 2lb Chuck Roast

Peppers, Veggies and Spice:
The dried peppers were tough to find, not one at my regular grocery store, but we ended up at a really awesome bodega in my area that had all of them!
• 3 dried Guajillo Peppers
• 2 dried Ancho Chile Peppers
• A scoop (or two, depending on your spice tolerance) of canned Chipotle Peppers
• One whole onion, peeled
• 2 carrots, peeled and cut into chunks
• 6 whole cloves of garlic, peeled
• 5 bay leaves
• 1 cinnamon stick
• 1tsp ground cumin

To Serve:
• Corn tortillas
• Shredded cheese (we used cheddar jack)
• Avocado slices – we didn’t do this, but wished we did!
• Sour cream

The Process:
1. Sear your meat on both sides in a large pot (I used a deep Dutch oven).
2. Add about 6-8 cups of water, enough to cover the meat by at least an inch.
3. Add to pot: all of your peppers, veggies and spices listed above.
4. Cover and simmer for one hour.
5. While the meat is simmering, boil one whole large tomato.
5. Once an hour passes, open the lid and remove the bay leaves. Then, pull out all of your peppers, veggies and spices from and put in a blender with the boiled tomato (with a little of the liquid if needed to blend).
6. While blending, remove meat and shred with forks.
7. Add blended veggies back to the pot, and add shredded beef. Simmer on low about 2 hours more.
8. Once done, remove the meat to a bowl and shred, it should just fall apart. Add shredded meat back to the pot and stir to coat.
9. In a frypan, heat up a little vegetable oil. Dip tortillas into sauce and place into fry pan. Add shredded meat to one side and top with cheese. Fold over, and brown lightly on both sides. Repeat for as many tacos as you like! See my photo set below for the full process!

TIP: We did switch to a non-stick fry pan about half way through and that helped a TON with sticking.


Recipes

Back with Two Recipes!

I’ve been away for a while, busy at my day job and even fitting in a much-needed (and well-deserved) vacation. But now that things have settled down at home, it’s back to cooking in my crock pot! Over the last few weeks, I’ve made two really yummy things.

First up, BRISKET!

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Super simple and easy, the flavor is a cross between a Swiss steak and a beef stew. Very tomatoey and sweet, yet savory. You can easily shred this for sandwiches- I sliced mine into thin strips and served over plain white rice with a simple veggie.

You will need:
1 3-4lb brisket (I eyeballed the size based on the size of my crock pot)
2 24oz cans crushed tomatoes (with liquid)
2 teaspoons tomato paste
1 head of garlic (open and peel each clove – you’ll need about 8)
Salt and pepper

How to: Salt and pepper all sides of brisket. With a paring knife, cut 8 small slits into the beef and insert one whole clove of garlic into each.In the crock pot, add one can crushed tomatoes + tomato paste and stir until paste dissolves. Insert brisket into pot and pour remaining can of crushed tomatoes over it. Liquid should almost cover the beef. Cook on low for 10 hours. Remove beef when done, slice or shred and pour liquid over the top to keep moist.

Recipe #2: PULLED PORK!
A complete cheat, but who cares, really. Look at those shreds!

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I have never, ever been a fan of the other white meat, but at a family gathering, I tasted what I thought was beef and fell in love. Once I got over the “OMG I just ate PORK?” phase, I investigated ways to make this myself, and in a way to incorporate this healthier-than-beef alternative into my weekly dinner rotation. Admittedly, I completely cheated and this recipe contains only TWO ingredients.

You will need:
1 jar of your most favorite BBQ Sauce
2-3lb pork butt roast

How to: I know, I know… is it really a “recipe” if I use a JAR of someone else’s sauce? Probably not, but I for one do not have time to sit and create my own masterful sauce. As a working, single mom and one who’s always trying to find new things for my child to eat (and enjoy), I think using a jar of sauce that you (and the kid) really, really like is just as good as making your own. With less time wasted tweaking flavors, consistency, blah blah blah. Long story short, use a sauce you like and it’ll taste even better slow cooking over a pork butt for 10 hours on low. We ate this 3lb roast for about 3 days on nice potato rolls with a side of coleslaw. Comfort food at its best.

ENJOY!